Wheat-free (gluten-free) rhubarb dessert. Serve with whipped topping, ice cream, or just plain.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch together in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.

  • Bake in the preheated oven until crust is bubbling, about 18 minutes.

  • Mix rhubarb, white sugar, eggs, 1/3 cup rice flour, and salt together in a bowl; spoon over crust.

  • Bake in the oven until topping is bubbling, about 35 minutes.

Nutrition Facts

375 calories; 13.1 g total fat; 77 mg cholesterol; 295 mg sodium. 63 g carbohydrates; 3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2016
This is a very good recipe as is but I made it yesterday with a couple of small changes to it to suit my personal preferences. I used 4 cups of rhubarb 4 eggs and used 1/2 cup of brown sugar and 1 cup of white sugar added about a teaspoon of vanilla and replaced the regular white rice flour in the rhubarb mixture with sweet white rice flour. I used rhubarb that I had in the freezer from last year which I didn't thaw prior so the additional rhubarb and the fact that it was frozen added to my baking time by about 15 minutes. My family loved it and I will definitely make it again. Read More
(8)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2016
This is a very good recipe as is but I made it yesterday with a couple of small changes to it to suit my personal preferences. I used 4 cups of rhubarb 4 eggs and used 1/2 cup of brown sugar and 1 cup of white sugar added about a teaspoon of vanilla and replaced the regular white rice flour in the rhubarb mixture with sweet white rice flour. I used rhubarb that I had in the freezer from last year which I didn't thaw prior so the additional rhubarb and the fact that it was frozen added to my baking time by about 15 minutes. My family loved it and I will definitely make it again. Read More
(8)
Rating: 5 stars
08/23/2015
We really liked this recipe. We are big rhubarb fans and good to find such tasty dessert that is gluten free. Since we like tart, did reduce sugar to 1-1/2 cups also added a little cinnamon and nutmeg to egg mixture. Also replaced part of starch with almond meal to reduce carbs a bit. Baking description and times were very accurate. Thanks so much for sharing this recipe. Have second batch in oven now and plan to make this whenever we can find rhubarb. Read More
(9)
Rating: 5 stars
05/18/2016
This is a very good recipe as is but I made it yesterday with a couple of small changes to it to suit my personal preferences. I used 4 cups of rhubarb 4 eggs and used 1/2 cup of brown sugar and 1 cup of white sugar added about a teaspoon of vanilla and replaced the regular white rice flour in the rhubarb mixture with sweet white rice flour. I used rhubarb that I had in the freezer from last year which I didn't thaw prior so the additional rhubarb and the fact that it was frozen added to my baking time by about 15 minutes. My family loved it and I will definitely make it again. Read More
(8)
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Rating: 4 stars
05/24/2015
A sweet pudding like dessert. Goes nicely with some ice cream. The crust could be used on its own as a base for other desserts. Thank you for your recipe. Read More
(5)
Rating: 4 stars
08/17/2019
I made a few changes to this recipe as one other person commented I replaced some of the flour with almond flour for the base, really any gluten free flour will work. My daughter can’t have rice so I used XO flour. I didn’t use potato or tapioca flour because I didn’t see the point. I used corn starch for thickening the rhubarb mix. I used at least 6 cups of rhubarb and added about 3/4 cup coconut cream to the eggs and sugar. I didn’t reduce the sugar because of the extra rhubarb. I would have given this 5 * but thought too many different flours were used unnecessarily. Read More
Rating: 4 stars
03/20/2020
Super dessert! My husband, who does not need to be gluten-free, loved it. By the time I went to take a photo of it, it was nearly half gone! I didn't read the reviews before I made the recipe. Next time I will definitely cut back on the sugar, add cinnamon and nutmeg, and replace some of the starch with almond meal. They all sound like fantastic ideas. Read More
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